Instant powder for classic panna cotta. With natural vanilla. Tip: Freeze-stable if prepared with full-fat cream only (fat content 35%). Large yield: 440g makes 36 portions of 120g each.
Combine 2l milk and 2l cream. Take 3l liquid and bring to the boil. Combine the remaining liquid (1l) with 440g powder and stir into the boiling liquid. Boil up for 1 minute. Pour into the prepared dishes or bowls. Leave to set in fridge at 5°C. Once cool, decorate and serve.